Just 20 minutes will land this textural delight of deep flavour on the table. We're wok-tossing fast beef mince with crisp greens and addictively soft noodles and pouring in an umami-rich sauce to lock and load goodness on a deadline. Start the timer!
Heat vegetable oil in a wok or frypan over medium-high heat. Add mince, ¼ teaspoon salt flakes and black pepper and cook, breaking up with a wooden spoon, for 6–7 minutes or until mince is caramelised. While mince is cooking, continue with step 2.
Chop broccoli into bite-size florets. Chop bok choy into bite-size pieces and rinse under cold water. Finely slice spring onion.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes and drain. While noodles are softening, continue with step 4.
Grate ginger. Peel and crush garlic. Place ginger, garlic, oyster sauce, soy sauce, brown sugar and cornflour in a bowl and stir to combine.
Add broccoli, bok choy and 40ml (2 tablespoons) water to wok and cook, stirring continuously, for 2–3 minutes or until vegetables are just cooked.
Add noodles and sauce to wok and cook, stirring continuously, for 2–3 minutes to combine. Slice lemon into wedges. Divide stir-fry between bowls and sprinkle with spring onion. Serve with lemon wedges.